Crostini with ricotta and peach

RECIPE

1 baguette
1 can of ricotta (250 g)
1 tbsp honey
2 tbsp oilve oil
100 g blue cheese
2 peaches sliced
Balsamico and basil leaves on top

Slice the baguette in about 3 cm slices. Add oil on both sides and fry on a pan or grill until golden. Mix ricotta and honey in a separate bowl.

Once the bread is fried, spread with ricotta and blue cheese and a slice of peach. Finish with balsamico and basil leaves.